British ale soup with cheese
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Imperceptibly approached another anniversary. It has become a tradition that my jubilee recipes are always soups, as happened with the hundredth recipe. Today is my 400-hundredth recipe on the website. And this is my HUNDREDTH soup. Here's a double anniversary!!! When the streets were chilly, so this soup really love to order regulars of the British pubs. Very warming and hearty soup. By the way, alcohol is barely felt, only makes a soup very spicy touch. However, buying in Arkhangelsk English ale is very problematic, so the soup is light beer TUBORG.
Ingredients for British ale soup with cheese
- Broth - 1 l
- Beer - 1 booth.
- Cheese - 300 g
- Onion - 1 piece
- Carrots - 1 piece
- Pasternak - 1 piece
- The Apium graveolens Dulce - 6 PCs
- Garlic - 4 the tooth.
- Red sweet pepper - 1 piece
- Cream - 100 ml
- Flour - 4 tbsp
- Butter - 4 tbsp
- Mustard - 2 tsp.
- Bay leaf - 1 piece
- Pepper Cayenne
Step by step instruction of cooking British ale soup with cheese
The broth I made from scraps and leftovers from the chicken, adding 1 onion and 1 sliced carrot and muttered.
To prepare the products. Wash the vegetables and peel. Instead of the onion bulbs I picked leeks. Pasternak we are very exotic, so, too, replaced - on a piece of celery.
Cut all the vegetables into medium-sized slices.
In a large saucepan with a thick bottom to heat the butter.
Add the carrots and celery and sauté for 3 minutes.
Add the other vegetables and fry over medium heat, stirring occasionally, another 7 minutes.
Add the flour and mustard powder and fry, stirring, another 3 minutes.
Pour in hot broth and beer, each time stirring the soup to avoid lumps.
Add Bay leaf and cook under cover on low heat for 15 minutes.
Meanwhile, grate cheese on a fine grater.
After the time to remove the Bay leaf, pour in soup cream, bring to a boil.
And add cheese. Season with salt to taste. To cook soup, stirring occasionally and not letting it boil, until the cheese is completely melted. Turn off the heat, add the chopped garlic, cover the pan with a lid and infuse the soup for 10 minutes.
The soup is served with black bread and beer.
But it will be much more interesting and tastier if you cook soup, toast with pate. The bread is cut, dried in the toaster, spread with paste and put under the grill for a few minutes.